Protein-Packed Almond Flour Banana Pancakes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Protein-Packed Almond Flour Banana Pancakes

YOUR SOLIN GENERATED RECIPE

Protein-Packed Almond Flour Banana Pancakes

Savor these light and fluffy almond flour banana pancakes that deliver a satisfying blend of natural sweetness and protein. Perfectly balanced and versatile for any time of day, these pancakes offer a delightful texture with a hint of nuttiness, finished off with a dollop of tangy nonfat Greek yogurt for an extra protein punch.

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NUTRITION

555kcal
Protein
32.6g
Fat
31.1g
Carbs
43.1g

SERVINGS

1 serving

INGREDIENTS

1/3 cup Almond Flour (approx. 32g)

1 medium Banana

3 Large Eggs

1/2 teaspoon Baking Powder

1/4 cup Unsweetened Almond Milk

1/3 cup Nonfat Greek Yogurt (for topping)

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PREPARATION

  • 1

    In a mixing bowl, mash the ripe banana until smooth.

  • 2

    Whisk in the eggs and unsweetened almond milk until well combined.

  • 3

    Stir in the almond flour and baking powder, mixing until just incorporated. Avoid overmixing to keep the pancakes fluffy.

  • 4

    Heat a non-stick skillet or griddle over medium heat. Lightly grease with a small amount of your preferred cooking spray or oil.

  • 5

    Pour small amounts of the batter onto the skillet to form pancakes of your desired size. Cook until small bubbles form on the surface and the edges begin to set, about 2-3 minutes.

  • 6

    Flip the pancakes and cook for an additional 2 minutes until golden and cooked through.

  • 7

    Serve warm with a dollop of nonfat Greek yogurt on top for an extra protein boost.

Protein-Packed Almond Flour Banana Pancakes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Protein-Packed Almond Flour Banana Pancakes

YOUR SOLIN GENERATED RECIPE

Protein-Packed Almond Flour Banana Pancakes

Savor these light and fluffy almond flour banana pancakes that deliver a satisfying blend of natural sweetness and protein. Perfectly balanced and versatile for any time of day, these pancakes offer a delightful texture with a hint of nuttiness, finished off with a dollop of tangy nonfat Greek yogurt for an extra protein punch.

NUTRITION

555kcal
Protein
32.6g
Fat
31.1g
Carbs
43.1g

SERVINGS

1 serving

INGREDIENTS

1/3 cup Almond Flour (approx. 32g)

1 medium Banana

3 Large Eggs

1/2 teaspoon Baking Powder

1/4 cup Unsweetened Almond Milk

1/3 cup Nonfat Greek Yogurt (for topping)

PREPARATION

  • 1

    In a mixing bowl, mash the ripe banana until smooth.

  • 2

    Whisk in the eggs and unsweetened almond milk until well combined.

  • 3

    Stir in the almond flour and baking powder, mixing until just incorporated. Avoid overmixing to keep the pancakes fluffy.

  • 4

    Heat a non-stick skillet or griddle over medium heat. Lightly grease with a small amount of your preferred cooking spray or oil.

  • 5

    Pour small amounts of the batter onto the skillet to form pancakes of your desired size. Cook until small bubbles form on the surface and the edges begin to set, about 2-3 minutes.

  • 6

    Flip the pancakes and cook for an additional 2 minutes until golden and cooked through.

  • 7

    Serve warm with a dollop of nonfat Greek yogurt on top for an extra protein boost.